Caliente Spaghetti Recipes

Steps:

• Preheat oven to 350°. Beat the first 6 ingredients together until blended. Add flour; mix until a dough forms. Stir in remaining ingredients except optional sauce., Shape dough into 1-in. balls. Place on ungreased baking sheets; flatten with a lightly floured glass., Bake until golden, 14-16 minutes. Remove to wire racks; cool completely. If desired, serve crisps with pico de gallo or picante sauce.

Steps:

• Cook pasta and drain.
• Meanwhile, in a large preheated skillet, saute pepperoni, canadian bacon, green pepper, mushrooms, celery, onion, olives and tomatoes (including juice) breaking up the tomatoes with spoon.
• Mix in garlic and spices and simmer on low for about 6 minutes.
• Toss in cooked pasta.
• Sprinkle with parmesan cheese (the kind you grate) and let sit on low until cheese melts (about 5 minutes).
• Serve hot with a green salad and garlic bread.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately.

Steps:

• In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
• In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
• Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.

Steps:

• Cup up steak into bite size pieces. Brown in pan until tender.
• Add sauce, mushrooms, garlic, and zucchini to pan and cook for 10 minutes over medium heat; until zucchini and mushrooms are tender.
• Pour sauce over cooked spaghetti and enjoy.